Pesto White Bean Bowls
Author -Yields: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small globe eggplant, trimmed and cut into 1-inch cubes
- 2 medium zucchini or summer squash, quartered lengthwise and cut into 1-inch long pieces
- kosher salt and freshly ground black pepper
- 1 large heirloom tomato, chopped into 1-inch pieces
- 3 cups cooked whole grain of choice, such as quinoa, farro, barley, brown rice, or millet (450-600g)
- 1 1/2 cups cooked white beans (240g, or 1 14.5oz / 415g can beans, drained and rinsed)
- 3/4 cup tahini pesto or traditional pesto (180ml)
- 1/2 cup lightly packed fresh basil leaves (6g; optional, for garnish)
Instructions
- Preheat your oven to 400F. Line a baking sheet with parchment paper or foil. Place the cubed eggplant and zucchini on the sheet in a single layer. Drizzle the vegetables with the oil and stir them to coat them. Season the vegetables with salt and pepper. Transfer the sheet to the oven and roast the vegetables for 25 minutes, or until they're tender and the eggplant is turning golden brown, stirring the vegetables on the sheet once halfway through roasting. You may cook your whole grain and/or prepare the pesto while the vegetables roast, if you like.
- To assemble the bowls, divide the roasted vegetables, cooked whole grains, chopped, fresh heirloom tomato, and cooked white beans into four bowls (or, for meal prep, 4 storage containers). Top each bowl with three tablespoons of your pesto and some fresh basil leaves. Enjoy.